wsk

Homemade rub, with just enough cooking oil and a hint of red wine vinegar to help disperse all the rub across the meat. Countertop marinate for two hours then onto the grill. Thinking of using CA oak live fire are the cook method. This way I’ll get heat and smoke at the same time...

The sprouts were large so they got halved. Chef’s 🧑‍🍳 plate

Someone needs to jump on this $550, used twice https://denver.craigslist.org/for/d/denver-weber-summit-charcoal-grill/7515362997.html

I modded this a little. Added juice of two fresh limes Did 12 garlic cloves 6 sprigs fresh rosemary Two whole shallots, paper skin removed 1 teaspoon hot chili flakes Salt and pepper directly to the flap steaks (3# worth) Plus the cooking oil Countertop marinated for 30 minutes. Used the...

Sadaf brand Mediterranean seasoning chicken blend on boneless skinless chicken thighs, with cooking olive oil, lemon juice, salt, extra gran garlic and extra black pepper (I like flavor!) Marked and then moved to indirect to 170° probed temp. JDXL With Adele’s chicken apple...

Chef’s 👩‍🍳 plate

Didn't expect to see the E6 price drop below the £895 that I paid in November last year. Just seen it on offer at £874 ($1,050) and triggered a mate to buy one. RRP is £1,249 = $1,500. 33% reduction too good to miss. I think someone on here had predicted post-Covid overstocking might lead to...

I‘ve had my E6 for a bit over one year and love it. But in perusing options and add ones, I have not seen too many. Contrast this to a myriad of add ins, options, and upgrades for the venerable Weber Kettle. My question is … is the lack of options/add ons due to lower sales volume or do people...

So burgers were the votes for dinner tonight. And I want to take them in a different direction, so Mediterranean burgers it is. Beef and lamb grind (about to do this) at a 50/50 ratio. Will be served with roasted assorted peppers from Greece, along with grilled red onion, and spinach sautéed...

So I've cooked burgers on my WSK by putting both charcoal baskets in the center, searing and moving to the outside and they turned out great. But this weekend I'm having a big party and will be throwing about 20, 1/2 lb burgers and some hotdogs on. So I don't think I'll have the space to do any...

So sad. Mine has two dings, this is the worst of them.

I had 750g of pizza dough in the freezer. I don't remember which recipe it was. Thawed it two days ago and let it cold ferment a bit, cut it in half and balled it, and let it rise on the counter for about 5 hours. Simple evoo, garlic mozzarella cheese and some Italian seasoning. Made a great...

https://www.foodandwine.com/recipes/spicy-thai-steak With fried rice

Very rough week. It ain’t over yet. Some simple, CA comfort food and the best beer around too.

Some fresh veggies, yellow rice with vermicelli and white and dark chicken. Marinated in lemon juice, SPG, Aleppo pepper, sumac, and turmeric. Clean and healthy and doesn’t mess up diet. The flames are lapping up to the meat with the meat drippings. Oh yeah! Around 140° average temps...

Brined two whole cut up birds in salt water, ACV and DWV this morning. Then rinsed them and soaked them in some modded SBRs. Serving Brussels, ‘Gus, some green cabbage slaw and roasted corn.